Sweet Corn Cake
Try our Sweet Corn Cake the next time you are looking for a satisfying side dish.
- 1 Nature's Yoke egg yolk
- 3/4 cup butter
- 2/3 cup cornmeal
- 1/2 cup water
- 3 cup frozen corn, thawed and drained
- 1/2 cup cornmeal
- 2/3 cup sugar
- 1/4 cup cream
- 1/2 tsp salt
- 1 tsp baking powder
Cream first four ingredients and set aside.
Put corn in blender and pulse to chop coarsely. Add to creamed mixture.
Add remaining ingredients and stir. Do not overmix. Pour into 8 x 11 baking dish.
Bake covered at 375 F. for 45 Minutes. Uncover and bake 20 Minutes or more until the center is set and edges are browned.